• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced.
• Place potato fries on a lined oven tray.
• Drizzle with olive oil, sprinkle with All-American spice blend and toss to coat.
• Bake until tender, 20-25 minutes. 
TIP: If your oven tray is crowded, divide between two trays. 

• Meanwhile, place slow-cooked pork belly in a large bowl and cover with boiling 
water. Using tongs, remove pork carefully and pat dry using paper towel (this step 
helps the crackling get crispy!).
• Using a sharp knife, score the skin in 1cm intervals, without cutting into the flesh. 
Rub all over with a generous pinch of salt.
• Place pork pieces, skin-side down, on a second lined oven tray. Roast until lightly 
browned, 15-20 minutes.
• When the fries are done, flip pork skin-side up. Heat the grill to high. Grill pork
until skin is golden and crispy, 15-25 minutes. 
TIP: Keep an eye on the pork when grilling, it can burn fast! 

• When pork belly has 5 minutes remaining, cut tomato into thin wedges.
• Thinly slice pear (see ingredients).
• In a large bowl, combine mixed salad leaves, tomato, pear and a drizzle of 
vinegar and olive oil. Season to taste with salt and pepper. 

• Slice pork belly.
• Divide seasoned fries, crispy roast pork belly and pear salad between plates.
• Serve with smokey aioli. Enjoy!